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2 ta­ble­spoons ex­tra vir­gin olive oil

4 chicken breast schnitzels (un­crumbed)

1 ta­ble­spoon finely chopped fresh rose­mary

¹⁄³ cup small fresh oregano sprigs

2 ta­ble­spoons honey

200g green beans, trimmed

3 vine-ripened toma­toes

3 baby cu­cum­bers

½ red onion

1 green cap­sicum

70g fetta

¹⁄³ cup drained kala­mata olive wedges

1 ta­ble­spoon le­mon juice

Toasted crusty bread, to serve

1 Pre­heat oven to 240°C/220°C fan-forced.

2 Heat half the oil in a large heavy-based flame­proof roast­ing pan over medium-high heat. Sprin­kle chicken with rose­mary. Sea­son with salt and pep­per. Add chicken to pan. Cook for 2 min­utes or un­til browned. Turn over. Sprin­kle with oregano and driz­zle with honey. Bake for 6 to 8 min­utes or un­til chicken is cooked through, adding beans to dish for the last 5 min­utes of cook­ing time.

3 Mean­while, cut toma­toes and cu­cum­bers into wedges. Thinly slice onion. Roughly chop cap­sicum. Crum­ble fetta. Place in a large bowl with olives, le­mon juice and re­main­ing oil. Sea­son with salt and pep­per. Toss to com­bine.

4 Serve chicken with salad and crusty bread. NU­TRI­TION: (per serve) 2522kj; 19.4g fat; 5.6g sat fat; 57g pro­tein; 44.1g carbs; 10.7g fi­bre; 130mg chol; 715mg sodium.

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